This Vegan Carrot Cake Tastes Just Like the Real Thing

It's almost too good to be true.

Get Spoon University delivered to you

You tryna be tricky? That email doesn't look right.

By adding your email you agree to get updates about Spoon University Healthier

Carrot cake is often considered a holiday dessert essential, but for those of us who are trying to stay healthy or have dietary restrictions, it can be hard to find sweet treats that fit the bill. This recipe does take awhile to complete, but it serves 12 people, so it's great for any holiday get together.

It also has a cream-free frosting combined with tons of other fresh, rich ingredients, so no one has to feel bad about going back for that extra slice. Whether you're vegan, or simply trying to cut back on calorie intake this holiday season, this vegan carrot cake recipe is the recipe for you.

Vegan Carrot Cake

Prep Time:40 mins

Cook Time:40 mins

Total Time:1 hr 20 mins

Servings:12

Medium

Ingredients

2¼ cups flour

3 teaspoons baking powder

1 teaspoon baking soda

3 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon salt

1/2 cup applesauce

1 cup original Almond Breeze Almond Milk

2 teaspoons vanilla

1 cup cane sugar

1/2 cup melted coconut or canola oil

2 cups grated carrots medium-packed

Tia Mayer

Step 1

Preheat the oven to 350°F and grease a 9x13 baking pan.

Tia Mayer

Step 2

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

Tia Mayer

Step 3

In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar and oil.

Tia Mayer

Step 4

Mix the dry ingredients into the bowl with the wet ingredients.

Tia Mayer

Step 5

Fold in the carrots and stir until just combined.

Tia Mayer

Step 6

Bake for 30 to 40 minutes or until a toothpick inserted comes out clean. Let cake cool completely before frosting.

Tia Mayer

Frosting

Prep Time:5 mins

Cook Time:2 mins

Total Time:7 mins

Servings:12

Easy

Ingredients

1/2 cup raw macadamia nuts soaked drained and rinsed

1/2 cup almond milk

1/4 cup maple syrup

2 tablespoons coconut oil

1 teaspoon vanilla

2 teaspoons fresh lemon juice

1/2 teaspoon salt

Step 1

Combine all frosting ingredients into a high speed blender.

Tia Mayer

Step 2

Blend until very smooth for 1 to 2 minutes or more, scraping down the sides occasionally. You can add an extra tablespoon of almond milk if necessary to get your blade moving.

Tia Mayer

Step 3

Chill for at least 30 minutes before spreading. (It will firm up a bit.)